Ratatouille

4 to 6 servings

This Provençal vegetable mélange can be served warm as on entrée with saffron rice.

Sauté in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:
1/4 cup olive oil
1 medium eggplant (about 1 pound),
peeled and cut into 1-inch cubes
1 pound zucchini, cut into 1-inch cubes

Remove the vegetables and reduce the heat to medium-high.

In the same pan, cook until the onions are slightly softened:
2 tablespoons olive oil
1-1/2 cups sliced onions

Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
2 large red bell peppers,
cut into 1-inch squares
3 cloves garlic, chopped